Now that the price of eggs is back down to earth, cool weather suppers can take on a whole different dimension. For many, eggs are not just a breakfast food. Protein-packed skillet meals, salads and unique dishes depend on the hen fruit.

At today’s prices eggs work out to about a dollar a pound. That’s a lot better on the budget than the four dollar and up prices of meat. They fit easily into any cooking category. Appetizer (deviled eggs) to skillet supper (ham/egg hash) to sandwich filling (egg/garden filling) to oven casserole (nested eggs), a dozen large eggs can go pretty far in filling up a hungry family.

Here are a few egg hints to keep on hand for longer storage. Store hard-cooked eggs in their shells up to three weeks in the refrigerator. If peeled, wrap eggs well in plastic wrap and store for up to one week in the fridge.

Eggs can be frozen for later use in many dishes. Crack clean eggs into a cup and pour into freezer containers, making note of number of eggs (small amounts are best) on containers. Add ½ teaspoon salt to each container and beat with fork. Freeze for up to 6 months. When ready to use, thaw in refrigerator. To measure: three tablespoons equals one large egg. Eggs kept this way are fine in baked goods, casseroles, scrambled, omelets etc.

Eggs can be frozen separated. Note how many egg whites or egg yolks are in each carton. Add salt as for whole eggs. Seal tightly. Thaw in refrigerator.

In cooking, eggs have a number of uses. Leavening is one of the biggest jobs. Eggs lighten batters, doughs and other mixtures. Beaten eggs form air bubbles. When heat is applied, the air bubbles expand and rise, pushing the surrounding ingredients upward. Beaten egg whites can expand their volume up to 7 times.

Eggs can be used to thicken soups, gravies, custards and puddings. One whole egg can thicken one cup of milk. Incorporating eggs in meatloaf, shaped food molds and batters helps bind all the ingredients together to help keep the food shaped.

Dipping foods into beaten eggs before coating in crumbs helps keep coating in place, acting as an adhesive. Cooked eggs can be used a decoration for many dishes. Chopped, sieved, cut in wedges or sliced, eggs add color and nutrition.

Of course, our favorite way to eat eggs may just be to fry, poach or scramble them. Plain or garnished with parsley, chives, crumbled bacon or shredded cheese, with a little pat of real butter melting over top can be a very comforting breakfast, lunch or supper.

Ham/Egg Hash

  • 3 cups frozen hash browns
  • ½ cup chopped onion
  • 3 tablespoons olive oil
  • 8 eggs
  • 1 cup fully cooked ham, cubed
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (or your favorite)

In large, 10-inch non-stick skillet, cook hash browns and onions in oil until browned evenly. This will take about 15 minutes over medium heat. Turn them a few times to evenly brown. Reduce heat to simmer.

In large bowl, beat eggs, ham, salt and pepper. Pour over hash browns, cook, stirring a few times until eggs are set (about 15 minutes). Remove skillet from heat and stir in cheese. Allow to melt. Serves 4.

Creole Eggs

  • ¼ cup chopped onion
  • ¼ cup chopped green pepper
  • 2 tablespoons olive or vegetable oil
  • 15 or 16 ounce can chopped tomatoes w/juice
  • 2/3 cup water
  • ½ teaspoon salt
  • 1/3 cup raw rice
  • 4 eggs

In large non-stick skillet, cook onion and pepper in oil until lightly browned. Add tomatoes, water, salt and bring to a boil. Add rice which has been rinsed thoroughly in cold water, stir and cover skillet. Cook over low heat for about 25 minutes or until rice is tender. Stir occasionally, adding water if needed to keep rice from sticking.

Crack eggs, one at a time into a cup. Pour each egg into an indentation made by pressing the back of a spoon into the rice. Cover the skillet and cook (simmer) for about 10 minutes or until eggs are set and yolk is firm (or soft, if you prefer). Serves 4. Adding black olives, hot peppers and cheese makes this a southwest dish.

Spanish Deviled Eggs

  • 4 leftover deviled eggs
  • 4 slices hot buttered toast
  • Leftover tomato or spaghetti sauce
  • Sharp shredded cheddar cheese
  • Parsley, optional

This recipe utilizes leftovers. It can be served for any meal. Amounts may be adjusted to fit number of servings needed. Lay toast slices in bottom of a 4-cup greased casserole dish or four individual greased ramekins. Arrange eggs on top of toast. Pour hot tomato or spaghetti sauce around eggs. Sprinkle cheese on top. Bake in a 375 degrees oven for 15 minutes or until cheese is melted and sauce bubbly. Garnish with parsley if desired. Serve hot.

Creamy Egg/Garden Sandwich Filling

  • 8-ounce tub spreadable cream cheese, garden vegetable flavor
  • 1/3 cup finely chopped raw broccoli flowerets
  • 1/3 cup grated or shredded carrots
  • 1 tablespoon finely minced green pepper, optional
  • 1 tablespoon finely minced green onion, optional
  • 4 hard-cooked eggs, peeled
  • 4-6 tablespoons mayonnaise

In large mixing bowl, place cream cheese. Let stand to room temperature while preparing vegetables. Add vegetables to cheese. Mix well. Finely chop eggs into mixture. Mix well, adding just enough mayonnaise to make a creamy, spreadable filling. Chill.

Makes about 2 ½ cups filling, enough for about 6-7 sandwiches using 1/3 cup filling for each.


Comments? Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61, Medway, OH 45341

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